Caraibe and Coffee Fudge

Coffee Fudge I have been in the mood for fudge, and with David Lebovitz hosting an event based on chocolate by brand, it seemed a good excuse to pull out the Valrhona and go making it, even though I missed his deadline. Why Valrhona? Well, it is my favourite eating chocolate, and it also tastes the best in many cooking applications. So which one? I decided on Caraibe, because it’s dark enough to keep the fudge from being over-sweet and smooth enough to balance the bitterness of the coffee. In fact, eating it, you would never guess that it has such high cocoa content…

Please note – you will need a good thermometer. The temperatures are very important!

Kieran’s Coffee Fudge Recipe


500 gm caster sugar
250 ml cream
120 gm Caraibe (66%) chocolate
75 ml very strong coffee
40 gm butter

What to Do 

  1. Coffee Fudge w CaraibePut all of the ingredients in a good, thick-bottomed pan (it shouldn’t be too small, or it’s more likely it will burn).
  2. Melt over low heat, stirring until chocolate and sugar are dissolved.
  3. Cease stirring, increase the heat, and bring the temperature to 115C.
  4. Immediately place the pan in a cold water bath to stop the cooking process (you can use your sink, half-filled with water).
  5. Cool until 80C. Beat with wooden spoon until fudge lightens in colour and becomes more solid.
  6. Pour into baking tray and cool until the fudge sets.
  7. Cut and serve.

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